Sunday, April 19, 2009

I'm just gonna say it: This morning I wanted pancakes, damn it. I've been bustin' my butt doin' Bootcamp 3 times a week for the last month and I was gonna make myself some egg whites and ground turkey ('cause THAT sounds fun...) and I thought to myself: ARE YOU CRAZY!?!?! YOU GOTTA EAT SOMETHIN' REAL!

Thursday, February 12, 2009

Well, hell, y'all, we've been buying the apparent carton of nonsense for years now that we should limit our egg consumption so, in short, we wouldn't have a heart attack and die! As it turns out, limiting egg consumption has little effect on cholesterol levels.

Wednesday, February 11, 2009

Yes, we've been gone for a while. But the sprouts of spring have us in a cooking mood. Inspired by the few brave glades of green, green grass that have sprung in the yard, but in concert with the still chilly evenings, we just made this very easy, low-fat, uber-healthy soup. Food Stylist and Photographer Leen is on the West Coast while Soup Maker Leen is in Austin, so no gorgeous photo to accompany. But, if your soup turns out very verde, you've done it!

In a soup pot, heat the olive oil. Add the vegetables. Saute until softened and translucent. Don’t let the garlic scorch. Stir in the curry powder, salt, and pepper. Pour in the water and bring to a boil (cover with a lid and it will reach boiling faster). Dump in the cauliflower and spinach and return to boil, then simmer covered for about 15 minutes or until all the vegetables are soft, because now you’re going to puree them. Blend in a blender (you may need to do in batches). Tip: Place a thick, folded towel over the top of the blender and hold it down so there is no unfortunate explosion. Return completely blended to pot. In a separate bowl, add the yogurt. Then, slowly, by spoonful, add the hot, blended soup to the yogurt until it is brought up to temperature. This prevents curdling. Add the heated yogurt into the soup pot and warm (but don’t let boil), if needed. Salt and pepper to taste. Serve immediately.

Friday, January 9, 2009

"Americans may reduce the amount they spend on food in response to a sour economy but some experts fear they may pick up weight in the process."

This news report lays out the possibility (probability) that the "unfolding recession could inflate U.S. waistlines further as more and more people fall onto hard times and seek cheaper food."

Inexpensive, comfort food does not have to be bad for you! There are few things more warming and comforting than beans (seriously). A bag of dried beans (great northern! black beans! pintos!) usually costs under $1 and makes a massive pot! Put the beans on to soak before you leave for work or soak overnight. About an hour before dinner, drizzle a little veg or olive oil in a pot, toss a little chopped onion (or not) and cook until softened and transparent. Rinse off your soaked beans, pour into the pot, cover with water and sprinkle in some of your favorite dried herbs (thyme, rosemary, bay leaf, whatever!), salt and pepper to taste. Usually takes less than an hour to cook. While they're cooking, saute some skinned chicken thighs in a wee bit of oil (to save even more money on this inexpensive part of the chicken, buy the thighs with skin and do your own skinning), salt and pepper to taste (a little garlic powder and cayenne if you have it). Serve the chicken over the beans. Cheap, healthy, and comforting!

Beans have long been a source of protein and are an excellent source of fiber, vitamins, and minerals. I am high on beans! The Idaho Bean Commission has a detailed rundown of all the goodness contained in beans. Read it here and here's to beans!